Sausages with sauteed cabbage
- Heat a frying pan or griddle and cook sausages over a medium heat until well coloured and cooked through.
- Cook streaky bacon rashers, chopped in frying pan and then toss in shredded cabbage, butter, fennel seeds and sliced green apple with skin on, and cook until cabbage just wilts.
- Add beef stock and allow to bubble for a minute, then stir through chopped parsley. Season with salt and pepper.
- Serve sautéed cabbage alongside sausages.